|
Demi-Glaze Sauce
Brunes |
| |
Yield 10 quarts or 10 liters |
|
Ingredients |
U.S. |
Metric |
| Veal
bones |
16 pounds |
7
kilograms |
|
Mireproix |
|
|
|
Carrot |
3 ounces |
100 grams |
|
Celery |
2 ounces |
50 grams |
|
Onion |
2 ounces |
50 grams |
| Bay Leaf |
1 leaf |
1 leaf |
| Thyme |
1 large sprig |
1 large
sprig |
| Oil |
1/2 cup |
1 to 2
deciliters |
| Tomato
Puree |
4 ounces |
100 grams |
|
Brown Stock |
20 quarts |
20 liters |
| Flour |
12 ounces |
300 grams |
| Salt |
1 tablespoon |
20 grams |
|
|
|
Procedures |
|
1. Brown the cut veal
bones with mirepoix in
oil. Add the tomato puree and cook until the vegetables are
tender. |
|
2. Deglaze the sauté
pan with wine. |
|
3. Add the flour.
Pour brown stock and deglazing into a stock pot. add vegetables
mixture. |
|
4. Simmer for 30
minutes, reducing by half. Skim while cooking and degrease. |
|
5. Strain |
|
6. Adjust seasoning |
|
this method is preferred to dusting the bones with the
flour as it keeps the flour from scorching and giving an off taste to
the sauce. |
